Name: Carnivore Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ lbs (680 g) ground beef (or beef + pork mix); ½ lb (225 g) ground Italian sausage (optional, for flavor); 2 tbsp butter or beef tallow (for browning meat); 1 tsp sea salt (to taste); ½ tsp black pepper (optional); 2 cups whole milk ricotta cheese; 1 large egg (to bind ricotta); 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 8–10 mozzarella cheese slices (or provolone, used as “noodles”)

Introduction

Carnivore Lasagna is a delicious, low-carb twist on the classic Italian dish, using layers of seasoned meat and rich cheeses instead of pasta. It’s perfect for meat lovers who want a hearty, comforting meal without the carbs. This recipe is simple to prepare and delivers deep, satisfying flavors in every bite.

A baked lasagna in a rectangular ceramic dish with a golden brown, bubbly cheese layer on top that has darker toasted spots scattered across. One corner is cut out revealing three visible layers inside: the top cheese layer, a rich red-brown meat sauce layer with a thick texture, then a creamy white layer, followed by another meat sauce layer, and a final creamy white base layer. The dish sits on a soft beige cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs (680 g) ground beef (or beef + pork mix)

½ lb (225 g) ground Italian sausage (optional, for flavor)

2 cups whole milk ricotta cheese

1 large egg (to bind ricotta)

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

8–10 mozzarella cheese slices (or provolone, for “noodles”)

2 tbsp butter or beef tallow (for browning meat)

1 tsp sea salt (to taste)

½ tsp black pepper (optional)

Instructions

Step 1: In a skillet, melt the butter or beef tallow over medium heat.

Step 2: Add the ground beef and Italian sausage, cooking until browned and crumbled.

Step 3: Season the meat lightly with sea salt and black pepper if using, then set aside.

Step 4: In a medium bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Stir until creamy and smooth.

Step 5: Preheat your oven to 375°F (190°C).

Step 6: Grease a baking dish with butter or tallow to prevent sticking.

Step 7: Begin layering your lasagna: spread a thin layer of the meat mixture on the bottom of the dish.

Step 8: Add a layer of mozzarella cheese slices to serve as the “noodles.”

Step 9: Spread a layer of the ricotta mixture over the cheese slices.

Step 10: Sprinkle a layer of shredded mozzarella cheese on top.

Step 11: Repeat these layers until all ingredients are used, finishing with shredded mozzarella and the remaining Parmesan on top.

Step 12: Cover the dish with foil and bake for 20 minutes.

Step 13: Remove the foil and bake for another 15–20 minutes, until the top is bubbling and golden brown.

Step 14: Let the lasagna cool for 10 minutes before slicing to help form neat layers.

Step 15: Serve warm with an extra sprinkle of Parmesan cheese, if desired.

Tips & Variations

For extra flavor, use a mix of beef and pork for the ground meat layers.

Swap mozzarella cheese slices for provolone if you prefer a milder, creamy “noodle” layer.

Add chopped fresh herbs like basil or oregano into the ricotta mixture for a fresh twist.

Use beef tallow instead of butter for a richer, deeper meat flavor.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Cover it tightly and store it in the refrigerator. When ready, bake as instructed, adding a few extra minutes if needed.

Is this recipe gluten-free?

Yes, since this lasagna uses cheese slices instead of traditional pasta noodles, it is naturally gluten-free. Just ensure any processed sausage you use is gluten-free as well.